Recipe: Greek Orzo, Lemon and Chicken Soup (New England Soup Factory)

GREEK ORZO, LEMON AND CHICKEN SOUP

"This is by far one of the most requested soups from our store. Some customers actually gel angry when they do not see it on the menu. What makes this Greek classic so appealing is its intensely rich, chicken broth, infused with lemon juice and zest. It is also enhanced with threads of cooked eggs, vibrant leaves of fresh spinach, and orzo. This soup is definitely a spirit lifter. I always like to see the response when I ladle out a sample for someone who admits to not feeling well. A smile and an order for an entire bowl usually follow. I also like to make this soup during Easter because it features eggs."

10 cups homemade chicken stock
3/4 cup orzo
4 eggs, lightly beaten with a fork
Juice of 3 lemons
Zest of 2 lemons
1 cup coarsely chopped cooked chicken
1 pound fresh spinach
Kosher salt and freshly ground black pepper, to taste

In a stockpot bring the stock to a boil over high heat. Add the orzo and cook 5 minutes. While stirring constantly. drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads.

Add the lemon juice, lemon zest, chicken, spinach, salt, and pepper. Return to a boil. Immediately remove from the heat and serve.

Makes 6-8 servings
Source: New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Marjorie Druker, Clara Silverstein